Article
Food Science & Technology
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid
Summary: Frying oil quality is influenced by frying frequency, type of food, and oil used. The study investigates the impact of food type, oil type, and frying frequency on the formation of trans-fatty acids (TFA) in oils and fried foods. Increased frying time leads to higher concentrations of trans18:1, trans18:3, and trans18:2 TFA. Soybean oil used for frying fat-rich food accumulates the highest TFA content, followed by protein, carbohydrate, and vegetable-based foods compared to mustard oil-based foods. Oil degradation is higher in soybean oil compared to mustard oil. The composition of the food and fatty acid composition of the oil play a significant role in TFA formation during deep frying.
Review
Plant Sciences
James G. Wallis, Jesse D. Bengtsson, John Browse
Summary: Vegetable oils are a major source of calories in human diets but their fatty acid compositions are not ideal. Strategies such as transgenic expression of desaturases and downregulation of FatB thioesterase have been developed to lower oil saturates and improve nutrition.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Xiaofang Liu, Shuo Wang, Yong Yu, Xu Zhang, Jieyu Chen, Han Zhang
Summary: This study comprehensively investigated the quality change in camellia oil during frying. The degradation of tocopherols and unsaturated fatty acids (UFA) during frying led to an increase in deterioration indicators and volatile compounds. Principal component analysis divided the frying process into three stages, with each stage characterized by different quality changes in camellia oil.
Article
Food Science & Technology
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G. Hayes
Summary: The study investigates the effect of different frying oils on the oil penetration of battered and breaded fish nuggets (BBFNs). The results show that the quality of the oils significantly affects the oil penetration of fried BBFNs.
Article
Food Science & Technology
Eman Ahmed, Ashraf Zeitoun, Gamal Hamad, Mohamed A. M. Zeitoun, Ahmed Taha, Sameh A. Korma, Tuba Esatbeyoglu
Summary: This study investigated the effects of natural lignocellulosic-based adsorbents on the physicochemical properties and quality of fried oils. The results showed that sugarcane bagasse was the most effective adsorbent in enhancing the properties of used sunflower oil. The findings suggest that natural lignocellulosic biomasses, especially sugarcane bagasse, can be used as sustainable and cheap adsorbents to improve oil quality.
Review
Nutrition & Dietetics
Saiuj Bhat, Damian Maganja, Liping Huang, Jason H. Y. Wu, Matti Marklund
Summary: Heating edible oils to temperatures between 200 and 240 degrees Celsius increases the levels of trans fatty acids, while heating to temperatures below 200 degrees Celsius has minimal effect. Public health advice should recommend avoiding very high temperatures and prolonged heating of oils.
Review
Biotechnology & Applied Microbiology
Claire A. Fawcett, Gerusa N. A. Senhorinho, Corey A. Laamanen, John A. Scott
Summary: This review investigates the feasibility of substituting common oil crops with microalgae on a nutritional basis. Microalgae have been shown to produce protein and lipid fractions at levels much higher than oilseeds, while also providing a source of essential vitamins, minerals, and bioactive compounds.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Chunxi Wei, Xiping Wang, Yongjun Ai, Shuaihui Zhang, Xiaolin Zhang, Yuwei Zhou, Shuyi Lu, Heng Gu, Xuanhao Zhang, Xiaorong Luo, Guangfei Xu, Xu Li
Summary: This study found that the presence of oleic acid leads to higher levels of epoxy fatty acids formation, while linoleic acid increases the levels of polar compounds. After a certain period of frying, two oils with ratios of 2:1 and 1:2 of oleic acid to linoleic acid were criticized for their high levels of 7.19 mg/g epoxy fatty acids and 30.0 g/100 g TPC, respectively. When the TPC index reached 25 g/100 g (discard point in most countries), the contents of epoxy fatty acids in oils with different ratios were 7.58 mg/g (at 23.4 h), 4.59 mg/g (at 27.2 h), and 2.74 mg/g (at 20.2 h). It is recommended to use oil with a 1:1 ratio of oleic acid to linoleic acid for frying applications, considering the balance of epoxy fatty acids, TPC, and frying time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Linlin Zhao, Min Zhang, Haixiang Wang, Arun S. Mujumdar
Summary: Two non-destructive methods based on LF-NMR and NIR were established to monitor the FFA content in fried oil, with the NIR model showing higher accuracy at 0.963 compared to the LF-NMR model at 0.850. This indicates that NIR spectroscopy is a more accurate method for monitoring FFA content in used frying oil using the BP-ANN model.
Article
Chemistry, Applied
Hajime Iida, Kohki Takahashi, Atsushi Yanagisawa, Hideki Hashimoto, Akira Igarashi
Summary: The study revealed that Ni/TiO2 catalysts showed higher catalytic activity in the hydrogenation of soybean oil, leading to reduced levels of trans fatty acids and production of hydrogenated oils suitable for edible oil applications.
Article
Thermodynamics
Leila Fereidooni, Azam Pirkarami, Ebrahim Ghasemi, Alibakhsh Kasaeian
Summary: In this study, a novel electrocatalytic conversion system based on ZnAl-layered double hydroxide (LDH)@SiO2 as the catalyst was developed for the production of fatty acid methyl ester (FAME) from waste frying oil (WFO). The inclusion of SiO2 improved the catalyst's basicity and exposed more oxygen atoms, leading to better conversion efficiency. The electrocatalytic system not only achieved high FAME yield but also showed stability for WFO conversion after multiple runs.
ENERGY CONVERSION AND MANAGEMENT
(2023)
Article
Chemistry, Applied
Burhan Basaran, Hulya Turk
Summary: The study showed that the type of frying oil and consecutive frying sessions have an influence on acrylamide formation, with the poly-unsaturated fatty acid ratio of frying oil having a positive effect. Consumers are advised to choose hazelnut and olive oil while avoiding corn oil, and should not use frying oil consecutively. These results can help reduce acrylamide exposure in French fries.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Xue Li, Yan-jun Liu, Bin-bin Nian, Xin-yu Cao, Yuan-fa Liu, Yong-jiang Xu
Summary: This study reveals that deep-frying oil decreases lipid digestion rate and increases lipid particle size. The research findings indicate that the digestion behavior of deep-frying oil is related to the composition of total polar compounds.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ezgi Genc Yilmaz, Asli Yorulmaz
Summary: The objective of this study was to improve the frying stability of refined safflower oil by blending it with refined olive pomace oil during deep fat frying. The results showed that blending with olive pomace oil can slow down the degradation rate of the oils and change the fatty acid composition of the blends. The levels of 3-MCPD-E in the blends increased with the proportion of olive pomace oil.
JOURNAL OF OLEO SCIENCE
(2023)
Review
Food Science & Technology
Ju Shen, Min Zhang, Linlin Zhao, Arun S. Mujumdar, Haixiang Wang
Summary: This review discusses the oxidation problems faced by frying oils and meats during the frying process, and provides practical suggestions for improving the frying quality through the use of blended oils and effective antioxidants.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.